Roasted cauliflower pear soup is a perfect meal in the winter time. Oh boy, I love soups! There is nothing better than something hot to warm you up and what’s better than a nice bowl of soup? Hot soup on a cold and snowy day. A perfect match!
What do you think about this combination? Maybe you’ve never thought about combining cauliflower and pear, but believe me, it’s fabulous. Roasting the cauliflower brings out that nice rich, nutty and at the same time buttery flavour.
Furthermore, for the sweet touch, I used a pear. Pear is a wonderful fruit, that either can be eaten raw or can be used for baking (pear tart) and for cooking. There are several types of pears. You just need to pick the right one. Moreover, Bartlett pears, which are also called Williams pears are the juiciest pears on the planet, which makes them perfect for soups. Next, to those, you can pick also Anjou or Comice pears. They are both sweet and they have a wonderful fruity aroma.
To sum up, we have roasted cauliflower and sweet pear. However, we still need something creamy and a little crunch. A couple of spoons of coconut milk and voilà, there you have the creaminess. I always use canned coconut milk, because of the creamy texture.
As for the crunch, I toasted some almonds. Combining all of these ingredients together, you’ll get a fabulous and healthy thick soup that will make your taste buds moving. This roasted cauliflower pear soup is vegan, vegetarian and is made for everyone. And it’s quick and easy to make. From oven to a pot to a bowl in ca 30 minutes.
Ingredients for about 4 portions of roasted cauliflower pear soup:
- 1 cauliflower head (around 1,2 kg, cut in florets)
- 2 pears
- a handful of almonds (toasted)
- salt
- 4-5 Tbsp coconut milk
Start with preheating the oven to 190º C. Cover a baking sheet with parchment paper, place the cauliflower florets on it (small pieces will roast faster), drizzle with some olive oil and toss, in order to cover equally with oil. Wash and deseed the pears. Cut them into wedges and add them to the cauliflower. Put in the oven for about 20 minutes or until golden brown.
In the meantime, place the almonds on a piece of aluminium foil. And once the cauliflower is ready, reduce the temperature to 160º C, take the baking sheet with florets out and place in the almonds. Toast for 10-15 minutes.
Furthermore, put everything from the baking sheet (simply slide everything off it) in a deep pot, add some hot water (enough to cover 2/3 of the florets), season well and let it simmer for 8-10 minutes. As said, this is a thick soup. Therefore, if you would like a more pouring soup, simply add more liquids.
In the end, remove the pot from the stove and using your immersion blender blend until you reach the desired consistency. Then, place the pot back on the stove (on low heat), stir in the coconut milk and cook for one more minute.
You are ready to serve. Don’t forget the crunchy toasted almonds! The roasted cauliflower pear soup turns into something special if you add a crunch. Moreover, it is a great idea for lunch or supper, which you can make all winter long.
Enjoy!
PS:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
